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Moroccan Sauce

Note: According to Epicurious Recipe File, most Moroccan fish dishes are marinated in a sauce called 'charmoula'.  Paprika, cumin, cilantro, and garlic often form the base, and other seasonings like saffron or turmeric can be added for variation.  Serve over Moroccan Beef,  Pot Roast,  pork roast, baked chicken, or white fish fillets (e.g., halibut or orange roughby).   The gravy from roasts can be used for the stock base, then add herbs, spices, and vegetables.  This recipe omits a flour and butter paste to achieve a clear, less pasty sauce.  Good for a slow cooker roast.

Sources: Washington Post and unknown others.

For the beef stock base:
1 t salt
dash white pepper
1-2  cps beef stock

1/2 cp tomatoes, chopped

Prepare the spices:
10 crushed coriander seeds (or a few sprigs of fresh cilantro)
1/2 t oregano (or, supplement with some savory)
1/4 t thyme
1/4 t ground cumin (or toasted seeds)
1 t sugar
1T paprika

slice ginger root size of a nickel, crush and leave whole
1 fresh jalapeno pepper, sliced, keeping the seeds
3 cloves garlic, pierced

1. Bring to stock  boil and let boil for 2 minutes, or till right consistency, then add tomatoes and stir well.
2. Add remaining ingredients and simmer for 30 minutes, or till right consistency. 
3. Strain and keep warm till ready to use.

Moroccan Butter

Note: Inspired by Deborah Madison's The Savory Way, but without all the butter. She uses more cumin, mint, and a whole stick of butter. Makes a beautiful soup or stew base as well.

1-2 cloves garlic, finely chopped
1/2 cp scallions, white part only, chopped
1 T paprika
1 t cayenne pepper, or to taste
1/4 t cumin
1/4 t thyme
1/2 t oregano
1/2 t coriander seeds, ground
1/2 t ginger
1/4 1 T chopped cilantro if available. If not increase ground coriander (same plant, similar taste). A combination of unsalted butter, or butter substitute, and olive oil, enough to make 8 tablespoons.

Mix well and store in fridge or freezer.